Betsy Fries
Main dish: Aloo Tamatar Ki Sabji (Potato Tomato Curry)
Prep time: 10 mins
Cook time: 30 mins
4 servings
Ingredients:
2 tbsp oil
1 bay leaf
1 inch cinnamon
2 pods cardamom
pinch hing (asafoetida)
1 tsp kasoori methi (fenugreek)
1 tsp jeera (cumin)
2 tbsp coriander, finely chopped (we ground this on coarse setting in a coffee grinder)
1 onion, finely chopped
1 tsp ginger garlic paste
½ tsp turmeric
1 tsp kashmiri red chilli powder
1 tsp coriander powder
½ tsp garam masala
1 tsp salt
1 tomato, finely chopped
1½ cup water
2 aloo (potato) boiled
2 tbsp coriander, finely chopped (we ground this on coarse setting in a coffee grinder)
In a large kadai (we used a wok pan) heat 2 tbsp oil and sauté 1 bay leaf, 1 inch cinnamon, 2 pods cardamom, pinch hing, 1 tsp kasoori methi, 1 tsp cumin and 2 tbsp coriander
Boil the potatoes until they’re soft
Now add 1 onion and sauté well. Continue until onions turn golden brown
Add 1 tsp ginger garlic paste and sauté well
Keeping the flame on low add ½ tsp turmeric, 1 tsp kashmiri red chili powder, 1 tsp coriander powder, ½ tsp garam masala and 1 tsp salt
Continue cooking on low flame until spices turn aromatic.
Add the chopped tomato and sauté well until tomatoes turn soft and mushy
Mash the boiled potatoes slightly and add into the pan
Mix well making sure all the spices are well combined
Now add 1-2 cup water and stir, adjusting consistency as required
Cover and let simmer for 10 minutes making sure flavors are absorbed well
Finally, add 2 tbsp coriander and enjoy it with phulka or poori
Dessert: Kaju Katli
Prep time: 5 mins
Cook time: 10 mins
Makes 20 pieces
Ingredients:
1 cup cashews
½ cup sugar
¼ cup water
1/8 tsp elaichi (cardamom) powder
1 tsp ghee (clarified butter)
silver vark and saffron (optional)
Take 1 cup cashews and grind in a food processor until a smooth flour-like powder forms
In a non stick pan, take ½ cup of sugar along with ¼ cup of water
Keep the flame on low and continue stirring until a syrup forms
Stir the sugar syrup until it forms a stringy consistency
Now sift the ground cashew powder into the pan
Keep the flame on low continue mixing
Add cardamom and/or saffron and continue mixing until it starts releasing from the pan and forming dough
Once the cashew paste forms into dough add 1 tsp of ghee.
Continue to mix until the ghee melts completely and cashew dough is formed, leaving the pan
Switch off the stove and grease butter paper (wax paper) with ghee
Transfer the cashew dough on to the buttered paper
Grease your hand with little ghee and knead dough for 30 seconds
Once the dough is smooth, cover it with butter paper on both sides
Take a plate and press to form a uniform layer
Roll the dough with a rolling-pin, adjusting the thickness according to your preference
Cut the edges so that you can get perfect diamond shapes
Cut the dough into diamond shape whatever shape you wish for
OPTIONAL: Decorate with silver vark
Recipes courtesy of Mallika Malaviya ’22